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There are many companies out there selling chia. The problem is that they are not NSRI approved chia and most can not be consumed by humans. They are either sold for pets or for refilling your "Chia Pet".

Here are a few reasons that you should only use Omega 3 Chia:
1.) Omega 3 Chia© is chia grown especially for human consumption and is the ONLY chia that carries the NSRI seal of approval because it has met the rigorous safety and nutritional standards of The Nutritional Science Research Institute (NSRI).

2.) Chia can’t be washed and often is eaten uncooked, it is very important that the growing and cleaning agricultural process is held to the highest standards. Much of the chia sold online is chia for your pets, Omega 3 Chia is grown using the highest agricultural process available.

3.) Omega 3 Chia is the only chia that is has all the following certifications: ISO9001, GMP, HACCP, Non GMO, Vegan, Kosher and Gluten Free. Omega 3 Chia is not grown in the same way as "Chia Pet" chia.

4.) We are the #1 Selling Chia in America.

5.) Omega 3 Chia is Physician approved and researched.

Chia (Salvia hispanica L) Research - conducted by Nutritional Science Research Institute (NSRI)

Omega 3 Chia© is the only chia that is has all the following certifications: ISO9001, GMP, HACCP, Non GMO, Vegan, Kosher and Gluten Free. Omega 3 Chia© is not grown in the same way as "Chia Pet" chia.

NSRI approved agricultural standards are met by: Benxia.

Safety Standards Met:
Benexia is the registered trade mark for the Chia seed cultivated by the Associated Farmers of Functional Products Trading S.A.. This label guarantees that the Chia seed is grown under the highest safety and purity standards, in harmony with the environment, ensuring a safe, high quality nutritional product for you and your family is an ISO 9001: 2000 Certified Company, that carefully selects its seed under GAP, HACCP. GMP quality Standards.

The “BENEXIA quality label” means Certified Quality at each step of the Production Process:

1- GROWING CHIA SEED (AGRICULTURAL PROCESSES): EUREPGAP STANDARDS.

• A minimum detrimental environmental impact of farming operations,
• The reduction of chemical interventions
• A responsible approach to workers’ health and safety.
• Traceability, which means that an early warning systemis in place ensuring detection and appropriate action when the crop does not reach minimum high quality standards. Every lot is identified and followed up   from the source (growing stage) to the end of production (final product ready for consumption).

2- CLEANING AND SELECTION PROCESS (MANUFACTURING PROCESS)  AND WAREHOUSING.

• HACCP Hazard Analysis and Critical Control Points: This Control System is a systematic and preventive approach to food safety (rather than finished product inspection) that allows identification of food safety hazards in order to control “key” actions in the process, reducing or eliminating risk.

• GMP Good Manufacturing Practice: This certification ensures controlled management of the manufacturing processes and quality control testing. Traceability and, if necessary, recall of damaged products are also enabled by this  control.

3- ISO 9001:2000 Quality Management Systems:

• Orients corporate activities towards achievement of customer satisfaction through consistent products and services, which meet or exceed customer expectations. Key business processes are covered by a set of procedures that are constantly evaluated. Through records and appropriate corrective and preventive actions, the ISO 9001:2000 Quality Management System ensures effectiveness and continuous improvement.

Certification of Standards: RvA (Raad voor Accreditatie, from Netherlands

• ANAB (ANSI-ASQ National Accreditation Board, from the US)
• IAF (International Accreditation Forum)

IMPORTANT TO CONSIDER:

• Third party certified auditors ensure objectivity at every stage of the certification process (It being either EuropGAP, or HACCP, or GMP, or ISO 9001).

• EurepGAP - recently changed to “GLOBALGAP”, HACCP, GMP and ISO 9001 are global standards also accepted and known as such in the US market place.

• These certifications are granted by international accreditation bodies such as the RvA (Raad voor Accreditatie, from Netherlands, in the case of the ISO 9001 ). Both RvA and ANAB (ANSI-ASQ National Accreditation Board, from the US) are members of the IAF (International Accreditation Forum). Therefore, RvA and ANAB mutually recognize their accreditations.

Chia, Salvia Hispanica L There is evidence that (Salvia hispanica L) was first used as food as early as 3500 B.C., and served as a cash crop in central Mexico between 1500 and 900 B.C. The seeds were eaten alone and mixed with other seed crops, drank as a beverage when dissolved in water, ground into flour, included in medicines, and pressed for oil. Aztec rulers received seeds as an annual tribute from conquered nations, and the grain was offered to the gods during religious ceremonies.

Anchient History
When the Conquistadors under the command of Hernando Cortez arrived in Mexico on November 8, 1519, they sought to establish their own rule by subjugating and plundering the legendary nation of the Aztecs. Cortez quickly realized that Salvia Hispanica was at the very core of the Aztec nutritional foundation. It was an integral part of the rich and mysterious ceremonial pageants that were vital to their religious and spiritual culture, and became a symbol of life itself. The Aztecs believed it gave them mystical, almost supernatural energy and power. During the Conquistadors relentless campaign of terror and oppression, Cortez was convinced that if he could destroy the crop, he would win the empire and become master of all he surveyed. Acre upon acre was then set ablaze and a brutal battle of wills had begun, a battle that would eventually bring the Aztecs to their knees, leaving the magnificent “Kingdom of Gold” in ruins.

After the Spanish conquest of Mexico, the mysterious seeds were probably introduced to Spain around 1521. It was famed botanist Carl Linnaeus (1707-1778) who gave chia the botanical name Salvia hispanica L., which was by this time growing wild in Spain and was mistakenly classified as a species native to that country. The Latin word for Spain is hispanica.

Green Revolution
In the annals of nutrition history, the last half-century may well be considered the age of the super-grains. Starting iin the 1960s, Dr. Norman Borlaug developed disease-resistant dwarf wheat and sparked the "Green Revolution" in Asia; Purdue University researchers discovered opaque-2 maize, with the mutation that doubles the protein value of corn; and Canadian researchers developed triticale, the long-sought cross between barley and wheat. But what may be the most functional of all the super-grains until now, remained virtually unknown.

IIn chia’s previous, more glorious existence, it served as the power food of the ancient Aztec’s, and according to Spanish manuscripts, the Aztecs ate the seeds of this semitropical plant to improve their endurance. They called it their "running food" because messengers could purportedly run all day on just a handful. The Aztecs prized this grain more highly than gold and they even used it as medicine. Now after almost 500 years, chia is re-born asOmega3 Chia™, Nature’s Perfect Human Food.

Omega 3 Chia© is the only chia that is has all the following certifications: ISO9001, GMP, HACCP, Non GMO, Vegan, Kosher and Gluten Free. Omega 3 Chia© is not grown in the same way as "Chia Pet" chia.

Research done in diabetic subjects has shown that is a low glycemic index food. This means that eating Chia (Salvia hispanica L) with other food decreases the blood sugar spike an hour after a meal. As such, the subsequent sugar drop an hour later is less intense, and this is known to lead to decreased feelings of hunger.

Further research in diabetic subjects shows that about 40 grams of Chia (Salvia hispanica L) per day results in significantly decreased systolic blood pressure. C-reactive protein (CRP), a blood protein that is a measure of chronic inflammation, was also reduced significantly.

High blood pressure is a known risk factor for cardiovascular events such as heart attack and stroke. Chronic inflammation has emerged as a cardiovascular risk factor that is more predictive than obesity, smoking, high blood pressure, and even high cholesterol. Statins, drugs that lower cholesterol, also decrease heart attack and stroke. Emerging evidence shows that statins also reduce chronic inflammation, as measured by CRP. At present it is not possible to determine if the reduction in cardiovascular risk is due to cholesterol reduction, CRP reduction, or both. Other studies showing that tea drinking reduces both CRP and cardiovascular risk, suggests that CRP reduction may be at least part of why statins lower heart attack and stroke.

Chia (Salvia hispanica L) also has a thinning effect on the blood that is likely to be protective against stroke and heart attack. This research was published in the November 2007 issue of Diabetes Care.

NSRI, in conjunction with Dr. David Nieman of Appalachian State University, is conducting a randomized, double-blind, placebo-controlled study in healthy, non-diabetic subjects to examine the effects of Chia. The results of these studies will be available 2008.

Why we chose the light and dark combination seed.
When Dr. Bukowski began reporting NSRI’s findings in Chia we were amazed. First we analyzed the white chia. We discovered that the darker Chia had an additional important antioxidant called quercetin. It is well known that darker foods have more antioxidants than lighter ones. Our analysis showed that Omega 3 Chia contained one of the highest levels of omega 3s found in any food. It also turns out to have the highest amount of antioxidants we have ever measured, equal to dark berries like blueberries.

Chía seeds contain many powerful antioxidants: myrecetin, quercetin, kaempferol, chlorogenic acid, and caffeic acid. It has a ORAC of 70 micromoles TE/g, and is thus one of the most powerful whole food antioxidants we know.

NSRI has conducted extensive analyses on this food product and found it to be a versatile, user-friendly, exceptional and unique low-calorie source of omega-3 fatty acids, dietary fiber, antioxidants, complete protein, iron, calcium, and magnesium. Below is a summary of its nutritional content:

Nutrition Facts
Serving Size: 15g
*Percent Daily Values based on a 2000 calorie diet. 

Antioxidants
1047 micromoles TE ORAC units (antioxidants include myrecetin, quercetin, kaemferol, caffeic acid, chlorogenic acid)